Maple Chiffon Pie
|Baked pie shell||1|
|Unflavored gelatin||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Dark corn syrup||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|9 inch baked pie shell||1|
Soften gelatin in 1/2 cup cold water; set aside.
Com- bine milk, corn syrup and salt in top of double boiler.
Heat to scalding; add small amount of corn syrup mixture to beaten egg yolks.
Stir into remain- ing corn syrup mixture.
Cook over hot water, stirring constantly, until mixture coats spoon.
Remove from heat; add gelatin, stirring until dissolved.
Chill until partially set.
Fold walnuts and vanilla into 3/4 cup whipped cream.
Beat egg whites until stiff.
Fold into whipped cream mixture.
Fold into gelatin mixture.
Pour into pie shell; chill until set.
Garnish with re- maining whipped cream.